I’ve got a little trick I use that keeps my salad greens fresh and crisp for up to two weeks. No more brown, wilted mushy salad leaves!

Keeping salad greens fresh and crisp for up to two weeks is easier than you might think with a few simple steps and a little preparation. I’ve used this trick myself, and it ensures that you’ll always have fresh, crunchy greens on hand, avoiding the dreaded brown, wilted, or mushy leaves.

The Trick: Moisture Control and Proper Storage

The key to keeping salad greens fresh lies in controlling both moisture and airflow. Salad greens can become soggy and wilted when exposed to too much moisture, but they can also dry out if there’s not enough humidity. Here’s the method that works perfectly every time.

Materials You’ll Need:

• Fresh salad greens (e.g., lettuce, spinach, arugula)
• Paper towels or clean kitchen towels
• A large airtight container or resealable plastic bag
• Optional: A produce storage container with vents for airflow

Step-by-Step Instructions:

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